Sopaipilla

A sopaipilla (also known as a sopapilla, sopaipa, or cachanga) is a type of fried pastry or bread popular in many South American countries, including Chile, Argentina, Peru, and Uruguay. Since the 18th century, they've been a Chilean tradition, often made at home or sold as street food.

The Chilean version of sopaipilla consists of round and flat pieces of leavened wheat dough enriched with vegetable shortening (or butter) and cooked ground pumpkin. Allow the dough to rise before rolling it out and cutting it into circular shapes. They're then deep-fried in oil, where they puff up and form a hollow pocket in the center.

Chilean sopaipillas can be savory or sweet and eaten with a variety of toppings such as pebre salsa, ketchup, mustard, avocado, jam, honey, butter, or cheese. Sopaipillas pasadas, a variation of the dish, can be made by boiling them in chancaca sauce, a type of homemade syrup made with panela (unrefined whole cane sugar), cinnamon, and orange peel.